White soy sauce Shiro shoyu: a pale golden soy brewed mostly from wheat, sweeter and lighter than ordinary soy. For seasoning without colour — custards, clear soups, white fish, pale vegetables.
pale · sweet · salty · light
Kinds
Shiro shoyu The palest; mostly wheat.
Usukuchi Japanese 'light' soy — light in colour, not salt; darker than shiro and saltier.
Shiro dashi White soy already blended with dashi and mirin. Knowing it
Where to buy Japanese grocers. It darkens once opened; keep it in the fridge.
A little history A speciality of Aichi, in central Japan.
Worth knowing Use it to season chawanmushi, consommé or a dashi dip when ordinary soy would turn them brown. When it's best
J F M A M J J A S O N D
Good all year.
Northern hemisphere.
What it brings to a dish
Where it's from
East Asia · Japanese , Korean , Sichuan , Hunan , Cantonese , Teochew , Fujian , Zhejiang , Huaiyang , Shanghainese , Anhui , Shandong , Beijing , Yunnan , Uyghur and Xinjiang Search the index for white soy sauce + Want to try
More seasonings and ferments